I turn it on and go inside to prep so I can cook in five minutes. I’m not excited about standing next to my grill for ten minutes instead.
Different priorities.
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So, I read this, and afterwards all I could think was $200 to hopefully last two years.
Now, y’all, I’m from Texas. My grilling consists of some type of metal bowl filled with lump charcoal and some applewood chips with a metal grate on top. This kind of budget grill could last decades.
To whomever said they have to stare at charcoal for 10 minutes before it lights, you’re doing it wrong. Get a charcoal chimney, throw some lumps on top, a bit of the bag’s paper on the bottom, light that ho, and step away for 10 minutes. Like I said before, I’m from Texas where there’s a good lump charcoal everywhere. But the kind of charcoal doesn’t matter, it just makes heat. It’s the wood that makes it true barbecue. My choice right now is applewood, but I have some pecan trees on my property whose dead limbs make good smoking wood too.
This method goes beyond getting pretty little grill marks on hamburgers. It is delightful and cathartic if you do it right. And by right, I mean sitting in the shade in 100 degree weather with an ice cold beer.
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What about liquid smoke?
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The first apartment I rented in Budapest, instead of a stove, had two burners on a stand hooked up to a tank.
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